Journal Culinaire

No. 27 Reifung als Kulturleistung
Journal Culinaire No. 27 Reifung als Kulturleistung
new
Journal Culinaire
No. 27 Reifung als Kulturleistung
15,90 €all prices incl. VAT., excl. shipping costs
In stock, Delivery in 4-5 days

Product Information

Article Number 204960

With us: various still available issues of the booklet to choose from. Edited by Martin Wurzer-Berger. Collaboration: Prof. Dr. Thomas Vilgis. Each with numerous pictures and illustrations in colour and/or black and white. Format 17 × 29,7 cm, paperback. Published by Edition Wurzer & Vilgis.
The opposites of the hour: ripeness - and unripeness. When is an apple ripe? How can I tell when a potato is ripe? Is a cheese young, or is it unripe? And when is meat ripe for consumption? These and other questions are answered in the ripeness issue of Journal Culinaire. 156 pages. 1st edition 2018
Have a question?

If you have a question concerning this product you are welcome to contact us. For this your E-Mail program will open.

Contact Us

For advice, spare parts or special requests - our customer centre will take care of your questions and concerns, personally and competently.

You can reach us from Monday to Friday at +49 (0)2309 939 095 or anytime at info@manufactum.com

Gift Certificates

It’s good for everything: With our PDF gift certificates you can choose from the entire Manufactum selection. Pick a motif which you can send by email or print out and present personally, immediately after submitting your order.

Order Now
Menu